Vietnamese Chicken Noodle Salad
My children love this light and fresh chicken and rice noodle salad.
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Cooking tools:
- Pressure cooker
- Chef's knife
- Cutting board
- Peeler
- Grater
- Mixing bowl
- Saucepan
- Colander
- Measuring cup
- Measuring spoon
- Serving bowl
- Tongs
- Kettle
- Plate
Ingredients
- 2 pounds boneless chicken breasts
- 2 cups water
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1 inches fresh ginger, sliced
- 8 ounces Thai thin rice noodles
- 2 large carrots, peeled into ribbons (or grated)
- 1 English cucumbers, peeled into ribbons (or thinly sliced into rounds)
- 2 cups shredded green cabbage
- 1 bunch cilantro, chopped
- 1 bunch fresh mint, chopped (about ½ cup chopped leaves)
- ½ bunches green onions, thinly sliced
- ½ cups peanuts
- 4 tablespoons avocado oil
- 4 tablespoons brown rice vinegar
- 3 tablespoons lime juice
- 2 tablespoons fish sauce
- 3 cloves garlic, crushed
- ½ teaspoons crushed red pepper flakes
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